Monkfish global price quotes



The current, latest prices of Monkfish in the world in the global markets

monkfish (tie) 1-2kg France


Price range: 14 - 15 EUR / 1 kg | Market: MIN Rungis | Date: 2022-05-20

monkfish (tie) 1kg U.E.


Price range: 14 - 15 EUR / 1 kg | Market: MIN Rungis | Date: 2022-05-20

monkfish (tie) 2-4kg France


Price range: 14.5 - 15.5 EUR / 1 kg | Market: MIN Rungis | Date: 2022-05-20

monkfish (tail) 1kg import frozen


Price range: 14 - 16 EUR / 1 kg | Market: MIN Rungis | Date: 2022-05-19

fresh monkfish fillet


Price range: 7.99 - 7.99 USD / 0,4 kg | Market: Fisherman's Market Seafood Outlet | Date: 2022-05-17

Monkfish

The Monkfish is a very unique-looking fish. It has a long flat body with large eyes and mouth, and its tubular (worm-like) tail does not end in a traditional round or squared-off tip, but instead, it looks like it's been cut off or broken. It also has many fin rays and small spines on its head and pectoral fins. A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken. An average size Monkfish will weigh from 6 to 12 pounds, providing many long-tail filets when the firm fleshy tail section is cut and removed from the body of the fish. When buying monkfish try to purchase tail meat only, leaving the rest of the head and body for use in making fish stock. Monkfish is a grey-black color on top becoming white on the bottom through to the tail section. The eyes are dark purple and protrude from its face which has many sharp little teeth that look like human molars. Monkfish have long pectoral fin rays, which provide the fish with the ability to 'walk' on the ocean floor. Monkfish are mostly caught in deep water (600m+), where they are found scavenging for small crustaceans and fish. The skin is covered with sharp spines that can inflict painful wounds if not handled correctly. When buying monkfish try to purchase tail meat only, leaving the rest of the head and body for use in making fish stock. Monkfish is a delicious, firm-textured white-fleshed fish with a lobster/chicken flavor. It can be cooked by moist heat methods such as braising or poaching. The tail is fan-shaped and oval-shaped. The tail is wider than the head and body combined such that when it is cut from the fish, the tail will look much larger than the rest of the fish. Ranging in price because of its availability due to overfishing, Monkfish tails at their best should be firm and slightly hard with a slightly metallic smell as if it was just pulled from the sea. Monkfish tails should never be soft, slimy, yellowish or have a fishy taste and odor.

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